Raspberry, hot-cocoa, almond tartlets.

Its chocolate week AND baking week apparently, I don’t know for certain…. but that doesn’t matter, I just want an excuse to bake.. I made these adorable little tartlets and fell in love with then straight away, they’re not overly sweet, defiantly one for the lover of cocoa, and well tis’ the season for hot cocoa and these tarts are best served slightly warm so the filling is all luscious and molten. This gooey filling studded with raspberries is absolute bliss, but don’t just take my word for it, why not give it a go?

1394415_340524712758930_1504444077_nIngredients:
For the pastry:
1 cup plain white flour
1/2 cup chilled and diced vegetable shortening
3 tbsp cocoa powder
4 tbsp golden unrefined caster sugar
pinch o’ salt
Very cold water, as needed
For the filling:
4 1/2 oz tofu
1/3 cup agave syrup
1/4 cup almond milk
2 tbsp rapeseed oil
1/2 tsp almond extract
1/2 cup ground almonds
2 tbsp cocoa powder, sifted

approx 28 raspberries

Method:
To make the pastry mix the flour, cocoa powder, sugar and salt together in a bowl, rub in the fat until you have a bread-crumb like texture, add cold water 1-2 tbsps at a time and incorporate. Keep adding water and incorporating it until you have a roll-able dough. Carefully knead the dough a few times on a clean work surface, then wrap in cling film and refrigerate for about 30 minutes or so. Once chilled, roll the dough to about 1/8 inch thick and line four tartlet pans with the pastry, chill again whilst you make the filling and preheat the oven to 200c/400f. To make the filling blend the tofu in a food processor until smooth, adding a little of the almond milk if needed to help blend. Transfer to a mixing bowl and whisk in the almond milk, agave, rapeseed oil, almond extract, ground almonds and cocoa powder until fully combined. Take the tart shells outta the fridge and distribute the filling evenly between the tart shells. Poke about 7 or more raspberries carefully into the filling on each tart, and place the tarts on a baking sheet and bake for about 25 minutes. Cool slightly in the tins, then carefully remove. Enjoy slightly warm.

Advertisements

8 thoughts on “Raspberry, hot-cocoa, almond tartlets.

  1. Those look delicious! Let’s say healthy too. If it’s vegan, I consider it healthy. 🙂 I hope you enjoyed them!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s